Lexie’s cheesy breakfast flapjacks

MAKES 20 PREP 15 mins COOK 30 mins EASY V

100g unsalted butter

350g porridge oats

350g cheddar, grated

3 carrots, grated

2 eggs

1 tsp mixed dried Italian herbs

2 tbsp mixed ground seeds (we used a linseed mix)

Heat the oven to 200C/180C fan/gas 6. Melt the butter in a small pan over a low heat. Tip the rest of the ingredients into a large bowl with a pinch of salt, then mix in the butter. Press the mixture into a 28 x 16cm baking tray lined with baking parchment (dampen your hands to prevent them sticking).

Bake for 30-35 mins until brown and crisp on top. Leave to cool, then cut into 20 squares. Will keep in an airtight container in the fridge for up to three days.

PER SERVING 196 kcals • fat 13g • saturates 7g • carbs 13g • sugars 1g •

fibre 2g • protein 7g • salt 0.4g